Hussmann RID, Installation And Operation Manual

Rev. 9610(9911)

13

a) Buy quality products.
b) Receive perishables from transit equipment at the

ideal temperature for the particular product.

c) Expedite perishables to the store’s storage equip-

ment to avoid unnecessary warm-up and pro-
longed temperature recovery. Food store refrig-
erators are not food chillers nor can they reclaim
quality lost through previous mishandling.

d) Care  must be taken when cross merchandising

products to ensure that potentially hazardous
vegetable products are not placed in non refriger-
ated areas.

e) Display and storage equipment doors should be

kept closed during periods of inactivity.

f)

Minimize the transfer time of perishables from
storage to display.

g) Keep meat under refrigeration in meat cutting and

processing area except for the few moments it is
being handled in processing. When a cut or tray of
meat is not to be worked on immediately, the
procedure should call for returning it to refrigera-
tion.

h) Keep tools clean and sanitized. Since mechanical

equipment is used for fresh meat processing, all
such equipment should be cleaned at least daily
and each time a different kind of meat product
comes in contact with the tool or equipment.

i)

Make sure that all refrigeration equipment is
installed and adjusted in strict accordance with
the manufacturer’s recommendations.

j)

See that all storage and refrigeration equipment is
kept in proper working order by routine mainte-
nance.

Appendices, Cont’d